I LOVE this salad. It has crunch and sweet, spicy nourishment from the sweet potatoes. It can be eaten while the sweet potatoes are still warm from the oven or cold. This recipe is also versatile. Use any cabbage and add other vegetables like carrot, capsicum and cucumber.
It actually looks a lot prettier when red cabbage is used however I can’t find any at the moment and I really wanted to share the recipe now. When I next make it with red cabbage I will add a photo.
Spiced Sweet Potato Slaw with Asian Peanut Dresing
A delicious spicy, sweet, peanuty salad with the cool crunch of cabbage and bean sprouts and the nourishing softness of sweet potato. Use red cabbage for prettier presentation.
Ingredients
- 1 kg peeled, diced sweet potato
- Olive oil to coat
- 1 tsp celtic sea salt
- 2 tsp ground ginger
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1 small head sugarloaf cabbage or the equivilent of red or drum cabbage - finely chopped
- 1 loaded cup of bean sprouts
- 1 small bunch finely chopped coriander leaves
- 3 shallots, finelly chopped
- 1/3 cup sesame seeds
- Dressing
- 1 tbsp raw honey
- 1 tbsp sesame oil
- 1 tbsp peanut butter
- Juice of half a lime or lemon - make this to taste
- 2 tsp tamari sauce
Instructions
- Preheat oven to 160 degrees fan forced or 180 degrees convection.
- Place sweet potato pieces into a bowl and coat with olive oil, salt and spices.
- Lay out on a lined tray and bake until soft - approximately 35 minutes.
- Meanwhile, place remaining salad ingredients into a bowl and mix well.
- Toast the sesame seeds in a dry pan over medium heat.
- Whisk the dressing ingredients in a separate small bowl.
- When the sweet potato is ready, remove from the oven, add to the salad bowl with the sesame seeds and dressing and toss well. Serve immediately.
One Comment